Midnight Microphone

It's up to you.

10 detailed steps, from preparation to service.

1. Preparing the plate

   Turn the oven on at 180 °C, conventional oven setting (no fan). Cover the baking tray with 30 x 40 cm of baking paper by going up on the edges. Weigh 75 g of flour and 25 g of cocoa in a bowl, then sift them together to avoid lumps.

2. Lather the eggs

   Break the 4 eggs in a large bowl, removing any shell. Add 100 g of sugar and a pinch of salt. Whisk with an electric mixer 6 to 8 minutes: the foam must triple in volume and form a ribbon that remains visible for a few seconds.

3. Cook the sponge

   Add the dry ingredients three times. Gently lift the spatula dough from the bottom to the top, without beating it. Spread on the plate in a regular layer. Bake 10 to 12 minutes: the surface must return to its shape when you touch it.

4. Preform the roll

   Turn the sponge still hot on a new sheet of baking paper. Gently peel off the baking paper. Wrap the sponge with the new leaf, starting from a short side: the roll will measure 30 cm. Allow to cool for 40 minutes, join underneath.

5. Whip the cream

   Whisk the 250 g of mascarpone, the 150 g of cold cream, the 30 g of icing sugar and vanilla 1 to 2 minutes, until a cream that keeps track of the whisk. Stop it before it becomes grainy. Reserve 70 g of this cream for the head of the microphone.

6. Garnish and firm

   Take the cold sponge with care. Spread 130 g of jam, then the rest of cream, leaving 2 cm free at the end. Roll again without paper inside. Pack and place 1 hour in the refrigerator, knuckle underneath.

7. Forming the head of the microphone

   Cut 10 cm of rolled; keep the remaining 20 cm as handle. Remove the cut portion, including topping, then gradually incorporate the 70 g of reserved cream: stop as soon as the mass stands. Form a ball 8 cm in diameter with the mixture, then slightly flatten the underside. Keep any remaining crumbs in verrine. Place the ball in the refrigerator for 20 minutes.

8. Prepare the two chocolates

   180 g of dark chocolate. Brings the 100 g of ganache cream just to shudder, pour on it and wait 2 minutes. Stir from the center to the edges and then left to thicken for 15 minutes. Melt 70 g of white chocolate separately in a mild bain-marie, without contact with water; remove from heat as soon as it is smooth.

9. Dress up the lying microphone

   Place the handle horizontally on the plate and spread the black ganache with a spatula; keep 2 tablespoons. Coat the white chocolate ball and gently squeeze 25 g of rice puffed on its surface. Lay it against one end of the handle, flattened side on the plate: it does not rest in balance on the cake.

10. Draw the cable and cool

    With the reserved ganache in a cornet, trace directly on the flat a thick cable that starts from the handle. Also draws two short lines on the handle to evoke a switch. Place 30 minutes in the refrigerator. To serve, cut the handle into slices and share the head; leave 10 minutes before tasting.